Menu

ARUGULA and SPINACH SALAD

Young Kale, Pepitas, Heirloom cherry tomatoes, ginger soy emulsion dressing (gf)

ENTREE

6 oz. Flat Iron steak done in a mushroom demi-glace, mashed potatoes,  medley of mixed carrots and broccolini

*Can be made dairy free upon request prior to the Gala

SEARED SALMON

6 oz Salmon served with Jasmin Rice and a medley of mixed carrots and broccolini (gf, df)

STUFFED PEPPER

Stuffed red pepper  with smoked tomato coulis (gf, df, vg)

OTHER

If you have an allergy or can't eat any of the above items, please contact our event coordinator with special requests

valerie.stozki@holyfamilyhs.com 

DESSERT

Chocolate mousse and salted caramel (gf) 

*can be made (df) upon request prior to the Gala